SALMON FILLET SPRINKLED BY PLAIN BREADCRUMBS & CHOPPED GREEN ONIONS AND COOKED WITH HONEY DIJON MUSTARD – CAPERS – DILL – TARRAGON – LEMON PEPPER IN LEMON – CLAM JUICE SAUCE SEASONED WITH TUSCAN HERB OLIVE OIL

This dinner is worthy of company with more salmon, or a celebratory dinner for two. . .

For 2:

–salmon fillet (size of 2 decks of cards, one-half pound)

–plain breadcrumbs (a light sprinkle)

–green onion (1 stalk, chopped in quarter inch pieces)

–honey Dijon mustard (several ribbons of mustard across the salmon)

–capers (2 tablespoons, drained)

–dill (1 teaspoon; be generous)

–tarragon (1 teaspoon)

–lemon pepper (one-half teaspoon)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

–salt and pepper to taste

–Tuscan herb olive oil to taste (or add minced garlic, oregano, rosemary, thyme, basil to extra virgin olive oil)

1 – Place the salmon in a covered baking dish. Drench in lemon juice. Add the clam juice to the dish. Season with salt, pepper, dill, tarragon, lemon pepper, and then sprinkle with breadcrumbs. Squirt the honey Dijon mustard in ribbons across the salmon. Finish with green onions and Tuscan herb olive oil.

2 – Microwave on high for 3 minutes.

3 – Serve the salmon hot.

–salmon inspired by Southern Living magazine.

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